Cheddar Dill Scones
4 cups plus 1 T all-purpose flour
2 T baking powder
2 tsp salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 lb extra-sharp yellow Cheddar cheese, small diced
1 cup minced fresh dill
1 egg beaten with 1 T water or milk, for egg wash
Preheat the oven to 400F.
Combine 4 cups of the flour, baking powder and salt in the bowl of an electric m,mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 T of flour and add them, to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill weed are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 - 25 minutes, until the outside is crusty and the inside is fully baked.
Makes 16 large scones
*This recipe comes from The Barefoot Contessa Cookbook by the wonderful Ina Garten